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From Chablis to Provence
Jean-Philippe Archambaud joined the winery in 2004 and heads up all things wine making. Though his passion is definitely Burgundy, his 100 Series project was to look to new and emerging vineyard locations to source fruit and make wines that reflects the local terroir.
Fruit for the Chardonnay was sourced from the outer reaches of Southern Burgundy and using modern wine makining methods the fruit is vinified at low temperatures to extract the fresh crispness from the Chardonnay. The wine is rested on the lees, dead yeast cells, for 6 months to add extra depth, complexity and softness to the wine.
By contrast this soft and appealing Pinot Noir is sourced from fruit in the South of France. Here the use of traditional Burgundian techniques and low-yielding vineyards maintains the balance of tannins and acidity in the fruit and, according to Jean-Philippe, is a perfect match to lighter white meats and soft chocolate cake.
